Weekend mornings call for waffles! Growing up, my grandparents had two giant commercial waffle irons. My grandpa loved using them and used any excuse he could to convince my grandma to allow him to cook up a few batches of these ginormous delights.
You really couldn’t eat more than 1…maybe two, if you were starving and ready to over-indulge to the max. However, sneaky grandpa used to make 2-3 for each of the grandkids just so he had plenty of extras for himself. SMART MAN. Some of my fondest memories involve these waffles…and now I have one of this waffle irons in my own kitchen. I can’t wait to pass on the fun tradition with my own kids – hopefully the beast of a machine lasts forever!
EGG FREE BAKING – it can be a real struggle – particularly with bread-like things. Thankfully, the waffle iron does a lot of work here and cooks up this beloved breakfast item perfectly, free of eggs and gluten!
I’m currently working on a egg-free paleo version, but I want it to be perfect before sending it your way. The testing process has been VERY EXCRUCIATING. 😉
Preheat your waffle iron. You want it hot and ready!
In a mixing bowl, combine the flour, sugar, baking soda, and salt.
To the mixing bowl, add the milk, melted butter, flax eggs, vanilla, and vinegar and stir until just combined. If it's a little lumpy from the butter hardening from cool milk, it will be fine.
Spray the bottom of the iron liberally with the spray oil.
Pour enough batter just to cover the griddle and fill the edges. You want enough, but not too much to wear it leaks out the edges.
Spray the top of the waffle iron right before closing.
Closing the iron (and flip if you have one like I do) and cook for 4 1/2 -5 minutes. This is for a LARGE belgium waffle. If you're making smaller ones, the cooking time will be about 3 minutes. The rule of thumb is the waffle is done when the steam stops coming (or almost - I've found a little steam is ok) out the sides of the waffle iron.
Serve with lots of butter and maple syrup...even some fruit if that is your thaaaang!
These keep great in the freezer! To heat up: bake at 350 for 5-10 minutes or toast them up in the toaster if you made small ones!
I love me some chili! My husband can’t stand beans so we usually leave them out. That’s the great thing about chili – it’s SO VERSATILE! You literally can put any veggies in it, throw in a protein, some seasonings, some sauce, and let it get happy!
This chili is no different. It’s very reminiscent of a corn chowder, but with a smokey mexican flare that is delicious.
Feel free to go crazy with toppings. Throw on some fresh tomatoes if you’re missing them from this dish, some sliced avocado, diced onions or scallions, cheese, sour cream, plain yogurt, crunchy chips, french fried onions, you name it.
I’m so glad I made a large batch of this…leftovers of chili just get better with time.
As the recipe name states, you can switch this recipe up to fit almost any dietary need or lifestyle. If you’re paleo, leave out the corn and dairy and sub in some dairy free cheese or sour cream and switch the corn for some chopped butternut squash or cauliflower florets or rice (or leave it out all together!)
If you’re keto, replace the corn and potatoes with squash, zucchini, or cauliflower. Also, pay attention to the sugar count in some enchilada sauces. You could also sub it out for some salsa verde that is low in carbs.
If you’re doing a round of whole30, leave out the dairy and replace with coconut cream or even some unsweetened almond/cashew milk will do the trick. For the corn, replace it with one of the previous listed veggies and if you can’t find compliant green enchilada sauce sub in some compliant salsa verde!
Really, if you have the base and seasonings right, you’re still gonna get that comforting chili flavor that we know and love!
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Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}
In a large skillet or soup pot over medium heat, saute the diced onions, celery, and potatoes for 5-6 minutes until the onions and celery have started to soften.
Add the chicken pieces and saute for 3-4 minutes until they've just started to cook on the outside.
To the pot, add the remaining ingredients and seasonings.
Bring the pot to a simmer then cover and reduce the heat to medium low.
Cook for 25-35 minutes, stirring halfway through, until the chicken and potatoes (or whatever veggies you are using) are cooked through. As it cooks, it will thicken and if you are using potatoes, those may thicken the chili even more as you cook it. Feel free to add a little broth, water, or more milk.
Top with desired toppings such as shredded cheese, sour cream, avocado, crushed chips, scallions, or some crushed red pepper or diced jalapenos for some heat!
Sometimes, dogs just KNOW. Our two beagles stood by my feet as I stirred up this batch of treats. It has some of their favorite foods that we give to them and they just KNEW what was in that bowl was for them … or at least they were expressing their intense desire to have it. haha!
I don’t know about you, but spoiling my furbabies is something I love to do. We don’t have kids yet, so they’re my children. The excitement they get when they get special food, toys, and treats just makes me SO DARN HAPPY.
Thank you, Jesus for giving us dogs. We do NOT deserve them!
These dog treats are definitely going to be a staple for our doggies. I love how simple they are to make and how few ingredients. They’re also super affordable to make…in comparison to “natural” or “healthy” dog treats.
Ok, I have to confess. There is actually five ingredients due to a little water in these treats too, but honestly, they are so easy to throw together and your pups will thank you!
This batch made about 70-80 treats. You could make smaller ones or larger ones depending on the size of your dog or just depending on what type of cookie cutters you have on hand! Anything works! I usually break one of these in half for our smaller beagle, Lady, while Jackson gets a whole one himself. HE GOOD BOY. <3
GARSH. I can’t say it enough – I love dogs.
We love them so much that my husband was driven to start a non-profit for rescue animals. In 2018, we formed Reps For Rescues, a 501(c)3 organization dedicated to reducing the number of unnecessary companion animal euthanizations in the world today. Reps For Rescues hosts competitions and events where proceeds go to a local shelter in your area. You can also purchase some sweet merch to support their cause of saving as many furbabes out there as possible!
If you’re interested in seeing what Reps For Rescues is all about, check out their website, Facebook, or Instagram! At the very least, you can always check out some adorable adoptable doggies!
In a food processor or blender, pulse the oats until they are more the consistency of a crumbly flour. It is ok if they are not completely ground into a fine powder.
In a bowl, combine the oats, pumpkin, peanut butter, banana, and water.
Roll out the dough to about 1/4"-1/2" inch thick. Note: the thinner they are the quicker they will cook.
I usually divide the batch up into three sections to roll out at a time.
Cut out desired shapes. Of course, dog bones are the cutest!
Lay the cut outs onto a baking sheet lined with parchment paper - not touching each other, but they can be close. I usually bake two sheets of these at a time for this size batch.
Bake for 20-30 minutes.
Flip and bake for an additional 20-30 minutes until the treats have dried out and crisped up slightly. If you want more of a soft-baked treat, cook for only 15-20 minutes on each side - depending on thickness.
These are super easy and pretty foolproof! When you are finished, store them in an airtight container for up to a week or throw some in the fridge to last longer!
Surprise…surprise…I’m coming at you with a soup recipe – because they are my FAVORITE THING EVER TO EAT!
This one is no different. It’s creamy, cozy, rich, and just so dang good. Wild rice seems to take forever to cook, I know. Personally, I love the nutty, woodsy flavor it adds to dishes versus your average white or brown rice. If you despise the wild rice, feel free to sub white or brown!
This soup freezes well too – so don’t waste the leftovers. I swear, the soup gets better with time!
In a large dutch oven or soup pot, saute chicken thighs in 2 tbsp oil or butter over medium heat for 4-5 minutes on each side. Remove from the pot.
Add onions to the soup pot and saute for 5-6 minutes until softened.
Add the rice, broth, all of the seasonings, and bay leaves to the pot.
Bring the broth to a boil, cover, and cook for 40-50 minutes until the rice is tender.
While the soup cooks, shred your reserved chicken thighs.
Once the rice is tender, remove the bay leaves and add the peas, carrots, and the coconut cream (or nutpods/half & half) and cook for 4-5 minutes.
If your soup isn't thick enough for your liking, stir arrowroot or tapioca powder in with 2 tbsp of water to create a little cloudy slurry. Add this to the simmering soup and stir until thickened
Serve yourself up a big bowl and bask in the coziness that is to come!
Recipe Notes
If you are using half and half or heavy cream, the soup will thicken a bit more as it cooks than it will with coconut cream or nutpods. It will also yield a more rich soup. If you're lactose intolerant only, I recommend checking out the lactose free variety of half&half in your grocery store! It's becoming a lot more readily available!
This is a recipe that I make almost once a week. It just may not always have those fun alphabet letters. Was it just me or did the shaped Kraft macaroni and cheese taste way better than the original macaroni shape?
It’s a favorite in our house because it’s such a cozy dish AND because it’s so easy to throw together and make during a weeknight or when you just don’t feel like spending a bunch of time in the kitchen. It is great for meal prep too!
1/2cupSour creamWe use Green Valley organics lactose free - feel free to sub a dairy free variety or even a plain yogurt variety.
1/2cupShredded cheeseoptional, it just adds extra creaminess - We use a dairy free brand!***
Instructions
In a large pan or skillet over medium heat, add the onions and ground beef and begin to brown the ground beef for about 5-6 minutes. (If you like your onions very soft, cook them first for 3-4 minutes before adding the beef. If you don't feel like adding them at all, leave them out!)
Once most of the beef is browned, add remaining ingredients, except for the shredded cheese.
Bring the pan to a boil and then reduce the heat to medium low.
Cover and cook for 15-20 minutes or until the pasta is cooked through and most of the liquid has reduced and been absorbed.
The cooking time will vary depending on the pasta brand that you choose. I begin checking after about 10 minutes. Taste a noodle and see if it's approaching the texture you like. I like softer pasta, so I error on the longer cooking time.
Once most of the liquid is absorbed and the pasta is just about done, remove the lid and add the sour cream and shredded cheese. Stir and cook until the sour cream and cheese is all melted and distributed.
Serve immediately.
Recipe Notes
*Feel free to use more pasta to stretch the recipe some. You'll just have to compensate and add more broth. The rule I use is add enough liquid to just about cover all of the pasta. You don't need the pasta completely submerged, however.
Breakfast. Snacktime. Dessert. These bars can honestly fit the criteria for any of those situations that you may find yourself in.
They’re delicious, satiating, and packed with fat to curb that hunger when it hits.
They’re easy to grab and go in the morning too! I know that can be a struggle for many of us busy folks – or just the ones that have a hard time planning and prioritizing our time. GUILTY!
They can be made gluten free with puffed rice or paleo with shredded coconut, and even made lower in carbs with the combo of shredded coconut, unsweetened chocolate, stevia sweetened chocolate, or your favorite keto chocolate.
This recipe can be switched up a few different ways to fit almost any lifestyle!
In a food processor or blender, pulse the sunflower seeds and puffed rice (or quinoa/shredded coconut) until it is a bit smaller than oats would typically be. It's ok if a bit of it turns to a finer powder. Don't go crazy though - we still want some chunks in there!
In a bowl, combine the sunflower seeds and rice mixture with chia seeds, coconut flour, salt, coconut oil, and maple syrup.
In the microwave or a double boiler, melt the chocolate and the coconut cream until it's completely smooth. You can use less than the recipe calls for or more - Just depends on how fudgey of a center you'd like! If you want the dark chocolate sweeter, add the coconut sugar! If you're using a semi-sweet variety - taste it first. It may be sweet enough for you!
In a 8x8 parchment paper lined dish, spread out half of the rice mixture and press it firmly into the bottom of the pan.
Pour the chocolate mixture on top and spread it evenly on top of the bottom layer.
To ensure the top layer doesn't fall too much into the chocolate layer, I like to put the bars in the freezer for 3-5 minutes - just to set up.This step isn't completely necessary though.
Top the chocolate layer with the remaining rice mixture and spread out evenly.
Drizzle with extra chocolate, if desired.
Chill the bars for 20-30 minutes in the freezer or 1-2 hours in the fridge to set up before cutting into desired pieces.
Store the bars in the fridge.
Recipe Notes
*for a sweet but low-carb option, try out a monk-fruit maple syrup here!
**feel free to substitute your favorite chocolate here - we use EnjoyLife dairy-free semi-sweet mini chips for just about everything. They are sweetened, so we usually don't have to add any other sweetener. Lily's brand of chocolate would be a great substitute for a more keto-friendly recipe!
I don’t know about you, but when I see the words “french onion” preceding anything…my mouth instantly starts to water.
I’m a huge fan of sauteed onions and that sweetness that’s released from this precious veggie. Adding it to almost any savory dish or protein makes it so much better than before – maybe that’s just a personal opinion though.
This entree can easily be made in the pressure cooker or the slow cooker. It’s so versatile! You can pair it with rice, mashed potatoes, diced potatoes, top some baked potatoes or noodles, eat it all by itself, or put it on a roll or bun for a handheld sandwich – you name it!
This recipe DOES use a ton of onions. Trust me, they cook way down! You have to use this much if you want anything to be left and enjoyed when the dish is finished.
Note: SAVE THE BROTH and some onions. It is basically French Onion Soup – which is also one of the most amazing soups known to man. Top a bowl of it with some croutons, some shredded provolone or a big ol slice and broil that bad boy up! It’s incredible easy to get two meals out of this recipe!
Print Recipe
French Onion Shredded Beef {Instant Pot & Slow Cooker versions}
In our house, we’re always looking for a good snack. I mean, who doesn’t always want a good snack?! However, this is why I rarely buy snacky foods – WE WILL EAT THEM ALLLLL! HA! For starters, “healthy” snack options are usually pretty expensive.
Mind you, nuts aren’t the cheapest, but they’re a good option for healthy fats and can curb that hunger craving in between meals or when you don’t have time to sit down and eat. Flavored nuts are some of my favorite snacks, but they’re even more expensive. Try making them yourself next time – it couldn’t be easier!
They’re such a good option for when you need a snack on the go, and you can pack them with so much flavor.
These BBQ ones are my new favorite. They have smokey flavor, a pinch of sweetness and tang, and a touch of heat – which is totally optional! They’re perfect when you’re craving a salty, crunchy bite to eat midday!
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BBQ Snack Almonds
Prep Time
5minutes
Cook Time
20minutes
Servings
cups
Ingredients
14ozRaw almondsabout 2 1/2 cups, sub cashews or a mix of your favorite nuts
Sometimes, you just gotta have something sweet – at least I do. These fudge cups are super simple and require just a few ingredients. They’re super versatile too! Fill them with a little dollop of nut butter, throw in some chopped nuts, or keep it simple with just the chocolate!
Personally, the flaky sea salt and crispy puffed rice are my favorite. It’s about as close as you can get to a “healthy” Crunch bar. HA!
These are a great addition to your meal prep for the week. They make for a great snack or dessert!
In a small bowl, melt chocolate chips and coconut oil.
(You can do this in the microwave or a double boiler. If you do it in the microwave, stir every 15 seconds to make sure the chocolate doesn't burn.)
In a lined cupcake tin, sprinkle 2 teaspoons of puffed rice into 9 liners.
Distribute melted chocolate into each liner.
Sprinkle with 1/4-1/2 teaspoon of coconut sugar for added sweetness, if desired.
Sprinkle each cup with a couple pinches of flaked sea salt. This little touch of saltiness makes these cups SO delicious!
Recipe Notes
*My favorite choice of chocolate chips are EnjoyLife dairy-free semi-sweet chocolate chips. You could try out Lily's chocolate as well, for a lower sugar option!
